Alder Cone Ink

Alder Tree growing by a stream

Alder trees usually grow by rivers and streams and during the Winter after a storm you'll find loads of the 'cones' that have fallen to the floor, it's good to collect them when they're dry.

The Alder is part of the Birch family.

I always experiment with my ink making and don't follow any particular recipe, but here is a guide.

Alder Ink

Gather the Alder cones and remove the sticks. 

Soak in hot water for a few weeks or boil in a pan on the stove for 30 - 40 mins

Optional: Add Iron sulphate/iron water to create a darker blacker ink

*to make iron water you'll need some rusty metal. Add the metal to a jar of water and leave until the water is orange. the more iron you add the darker the ink. You could soak the cones at the same time as making the iron water. For a quicker method use iron sulphate and boil the cones.

This rough recipe is exactly how I make oak gall and acorn cap ink, so if you can't find an Alder tree there are other options. Oak Galls create a brown black,  Acorn Caps create a grey black. Alder has a blue tinge. 

Making your own adds extra magic to your artwork. The process connects your artwork with the land physically becoming part of your work.

Alder ink.  The iron creates a black ink without it’s like a tea stain colour

 

Wood Ears

To Eat or Not to Eat. Food and Medicine from the Elder.

So it's true, the trees are listening.

wood ears

Wood Ears grow on Elder trees. They're a dusty brown colour, shaped like a human ear and are gooey jelly inside. After a walk with a friend who told me they're great cooked in a stew I've been keeping an eye out for them, so when i saw loads today i gathered a few, not too many as I was pretty sure i wouldn't want to eat more than a handful. I wasn't overly excited about eating them with their unusual texture. They're really good for you though-- full of powerful antioxidants and immune boosting.. and they grow locally throughout the winter unaffected by frost.

I love that Wood Ears grow on Elder Trees - a tree of spiritual significance with strong connections to the faery world.... it makes them mysterious. 

How to prepare:

Wash. Slice into strips and marinade. I used bouillon, but i think soy sauce mixed with ginger and garlic would work well if you're adding to a stirfry.

Cooking: I fried in a little oil and added to the rest of rice and veg. BECAREFUL!! The Wood Ears have a tendency to explode out of the pan! I used a bread board as a shield!

Result:

Well--- they're edible and took on the flavour of the bouillon. A crunchy texture, some more slimy than others, mushroom-like a little. Once I got the idea that they looked and felt like slugs it was hard not to think I was chomping on a slimy mollusc - gah! Maybe they're one of those delicacy kind of foods, a bit gross like oysters and caviar... once you're used to the idea + texture you might get a craving for them!? 

I'd definitely recommend trying them at least once ---- you might love Wood Ears!! And if ever I'm lost in the woods with a fire strike and a pan, I'm pretty sure you can find these all year round.

Eating wild food makes me feel connected to the landscape and I'm grateful for the gift, i'm sure my body will be too. But I wont be offering this to my friends for dinner if they can ever come and visit --- hashtag lockdown. 

So get out there and keep your eyes peeled for wood ears. 

cleavers are arriving 

pennywort